• 8
  • Easy

Limi Robinson's authentic shawarma is super juicy thanks to the lamb fat, with aromatic flavours and spice to boot


This shawarma recipe comes from Limi Robinson’s book The Girl From Tel Aviv (£35, Sayvon Press). Read more about Tel Aviv’s cuisine here.

Limi says, Everywhere you go in Israel you find shawarma. It’s street food at its best. A good shawarma should be juicy, thanks to the lamb fat. The spicing should be aromatic but well balanced. This recipe is for my homemade version, the closest I could get to an authentic shawarma.”



  • skinless and boneless chicken thighs 750g, finely sliced into strips
  • boneless lamb chops or steaks 750g, fat trimmed (keeping 50g) and meat finely sliced into strips
onions 2, halved and sliced
  • pitta, salad, chips or rice and pickled hot peppers to serve


olive oil 5 tbsp
  • sunflower oil 5 tbsp
  • garam masala 1 tsp
  • mild curry powder 1 tbsp
  • baharat ½ tsp
  • ground cardamom ¼ tsp
  • runny honey 1 tbsp
  • chicken stock powder 1 tbsp
  • garlic powder ¼ tsp, optional


  • Step 1

    Mix all the marinade ingredients in a large bowl. Add the chicken and lamb, and season with black pepper. Using clean hands, mix together the ingredients thoroughly. Cover and marinate in the fridge for at least 2 hours or overnight.

  • Step 2

    Heat a large, wide, heavy frying pan over a low heat. Cook the lamb fat until browned and rendered out. Increase the heat to medium-high, add the marinated meat in batches with some of the sliced onion but don’t overcrowd the pan. Fry, stirring, until cooked through and lightly charred. Remove from the pan and keep warm. Spoon off any excess fat. Fry the remaining meat and onions in the same way.

  • Step 3

    Add all the meat back to the pan and warm through briefly. Serve the shawarma with pitta, salad and chips or rice, plus pickled hot peppers on the side.

Nutritional Information

  • Kcals 513
  • Fat 38.5g
  • Saturates 12.2g
  • Carbs 5.5g
  • Sugars 4.1g
  • Fibre 1.1g
  • Protein 35.6g
  • Salt 1.1g